Reach
Been here much more than a while
- Location
- Atglen, PA
Same idea, different word. Maybe I should keep a couple CARTONS on the shelf. I’ll check next trip to the grocery store, see what they have.
Food Thread
- Thread starter Leroy
- Start date
Reach
Been here much more than a while
- Location
- Atglen, PA
Me too! My favorite cake though is carrot, with cream cheese icing.
Matias
Been here much more than a while
- Location
- Butte County
I have never had UHT milk that didn't taste off, but I never sought a higher end option.
- Location
- Chardon, OH
Tried this ?
Horizon Organic Shelf Stable Whole Milk Boxes, 8 fl oz, 12 Count - Walmart.com
Buy Horizon Organic Shelf Stable Whole Milk Boxes, 8 fl oz, 12 Count at Walmart.com
www.walmart.com
If you don't need all 12 small cartons; share it w/ someone else.
Matias
Been here much more than a while
- Location
- Butte County
I haven't tried any in years, but it has utility. I'll probably try some just for referrence, thank you.Tried this ?
Horizon Organic Shelf Stable Whole Milk Boxes, 8 fl oz, 12 Count - Walmart.com
Buy Horizon Organic Shelf Stable Whole Milk Boxes, 8 fl oz, 12 Count at Walmart.comwww.walmart.com
If you don't need all 12 small cartons; share it w/ someone else.
- Location
- Chardon, OH
Shrimp
Rev: 251016 1000
Shrimp – 26-30 – Cooked & peeled
Homemade French fries – cooked in peanut oil
Cocktail sauce: ketchup & horseradish
Rev: 251016 1000
Shrimp – 26-30 – Cooked & peeled
Homemade French fries – cooked in peanut oil
Cocktail sauce: ketchup & horseradish
Reach
Been here much more than a while
- Location
- Atglen, PA
Simple, but quite delicious! I’m going to make something like that myself here soon.
- Location
- Chardon, OH
I agree, very simple, but good.
- Location
- Chardon, OH
FYITried this ?
Horizon Organic Shelf Stable Whole Milk Boxes, 8 fl oz, 12 Count - Walmart.com
Buy Horizon Organic Shelf Stable Whole Milk Boxes, 8 fl oz, 12 Count at Walmart.comwww.walmart.com
If you don't need all 12 small cartons; share it w/ someone else.
Bought some Shelf Stale Whole Milk today.
"Best by Date" on the shelf is ~5 months. (I expect that it is actually more.)
Also, if it was stored in the frig, it would be much longer.
Last edited:
Matias
Been here much more than a while
- Location
- Butte County
I hear it's stable for a couple years unrefridgerated.
Matias
Been here much more than a while
- Location
- Butte County
"best by" dates are a scam, and a scourge on this earth
- Location
- Chardon, OH
A couple years seems excessive.
Years ago I had some UHT milk that did not last nearly that long.
"Irradiated milk" might have longer shelf life; but I don't know where to buy it
Reach
Been here much more than a while
- Location
- Atglen, PA
This thread hasn’t seen enough activity lately, and I feel like it’s my fault! Much cooking here, but very few photos taken.
The other week, a customer gave me a box of persimmons. Never eaten one before, but decided to be adventurous and make jam from them. Thirty-three jars of jam. Good thing I like it because I’m going to be eating a lot this year!
It’s a little more syrup than jam, but it tastes good. And I don’t know why these photos insist on turning sideways, I cannot get them to go the right way!
The other week, a customer gave me a box of persimmons. Never eaten one before, but decided to be adventurous and make jam from them. Thirty-three jars of jam. Good thing I like it because I’m going to be eating a lot this year!
It’s a little more syrup than jam, but it tastes good. And I don’t know why these photos insist on turning sideways, I cannot get them to go the right way!
Matias
Been here much more than a while
- Location
- Butte County
Man I love persimmons
VenasNursery
Been here much more than a while
- Location
- Michigan
I no longer post because I don’t know how to post my pictures.
I guess my phone is too new old the format of this site don’t allow technology under 6 years old.
Damn shame.
So now I type and lurk
I guess my phone is too new old the format of this site don’t allow technology under 6 years old.
Damn shame.
So now I type and lurk
bobs yeruncle
Participating member
- Location
- Golden Horseshoe
persimmons make a great spice cake, pick up some chinese five spice if you haven't got any. ive made the following recipe multiple times with hachiya persimmons* but it would work just fine with fuyu persimmons or wild persimmons
Persimmon five-spice bread:
2 large eggs
1/2 cup canola oil
1 cup ripe persimmon pulp
1/2 cup chopped dates
1/2 cup chopped walnuts (any soft buttery nut would work like pecans or the like)
1 1/4 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp chinese five spice powder
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
Grease a 9x5 loaf pan, line it with a parchment sling and preheat oven to 350F.
Whisk eggs and oil together, then mix in persimmon and chopped dates and nuts.
In a larger mixing bowl, whisk flour, sugar, baking soda, salt and spices.
Add wet ingredients to the flour mixture and stir until just combined, don't overmix.
Pour into loaf pan and bake for 60-70 minutes. Check for doneness with a toothpick, if it comes out clean its finished, if its gooey leave it to bake another five minutes and check again. When removed from the oven let cool on a rack for 15 minutes, then pull the bread out of the pan and sit it on the rack to cool to room temperature before eating.
*hachiyas are the ones shaped like roma tomatoes, fuyus are the squat round types. hachiyas need to be bletted (the stage past ripe) before they can be used, they need to be fully squishy to touch and start getting black spots on the outside of the skin or else they'll be too astringent to use and they'll ruin everything. ask me how i know (don't ask me how i know). when bletted enough to use, you cut them open, scoop out the soft flesh, discarding the skin and the pithy center. taste them to make sure they aren't too astringent! its persimmon season right now so they can probably be found in grocery stores sold by the tray
Persimmon five-spice bread:
2 large eggs
1/2 cup canola oil
1 cup ripe persimmon pulp
1/2 cup chopped dates
1/2 cup chopped walnuts (any soft buttery nut would work like pecans or the like)
1 1/4 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp chinese five spice powder
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
Grease a 9x5 loaf pan, line it with a parchment sling and preheat oven to 350F.
Whisk eggs and oil together, then mix in persimmon and chopped dates and nuts.
In a larger mixing bowl, whisk flour, sugar, baking soda, salt and spices.
Add wet ingredients to the flour mixture and stir until just combined, don't overmix.
Pour into loaf pan and bake for 60-70 minutes. Check for doneness with a toothpick, if it comes out clean its finished, if its gooey leave it to bake another five minutes and check again. When removed from the oven let cool on a rack for 15 minutes, then pull the bread out of the pan and sit it on the rack to cool to room temperature before eating.
*hachiyas are the ones shaped like roma tomatoes, fuyus are the squat round types. hachiyas need to be bletted (the stage past ripe) before they can be used, they need to be fully squishy to touch and start getting black spots on the outside of the skin or else they'll be too astringent to use and they'll ruin everything. ask me how i know (don't ask me how i know). when bletted enough to use, you cut them open, scoop out the soft flesh, discarding the skin and the pithy center. taste them to make sure they aren't too astringent! its persimmon season right now so they can probably be found in grocery stores sold by the tray
Reach
Been here much more than a while
- Location
- Atglen, PA
Those are Fuyu persimmons. The lady picked them all, because they each came with a little piece of stem attached, where she cut them off the tree. They were ripe when I got them, though, I only ate part of one and cooked all the rest. It is the only persimmon tree I have seen around this area, though I am sure there are others somewhere.
Reach
Been here much more than a while
- Location
- Atglen, PA
- Location
- Chardon, OH
Great stuff !
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